I often use cooked pudding mixes for quick desserts, and substitute soymilk (plain). Soymilk by itself seems to make it very soft, but I have substituted 1/4 the required amount of liquid with a soymilk creamer (for added fat) and the pudding comes out just as it would with skim or 1% dairy milk. I've also made a coconut variant, stirring in a good handful of shredded coconut after cooking, which sets up even creamier.